Pigeon and Apricot Stir fry recipe
information
Preparation time : 30 minutes,
Cooking time : 10 minutes,
Calories per serving: 600
ingredients
The rich dark meat of the pigeon is a delicacy across many parts of Europe and Asia. This Middle-Eastern recipe enhances it with a hint of cinnamon.
3 pigeons
2 tablespoons virgin olive oil
2 oz (50 g) pine nuts or cashews
2 cloves garlic
3 sticks celery 3 shallots
4 oz (115 g) dried apricots
1 teaspoon ground cinnamon
1 teaspoon cornflour
1 tablespoon brown or Worcestershire sauce
1 tablespoon chopped parsley
Salt and freshly ground black pepper
2 fresh apricots for garnish (optional)
2 tablespoons virgin olive oil
2 oz (50 g) pine nuts or cashews
2 cloves garlic
3 sticks celery 3 shallots
4 oz (115 g) dried apricots
1 teaspoon ground cinnamon
1 teaspoon cornflour
1 tablespoon brown or Worcestershire sauce
1 tablespoon chopped parsley
Salt and freshly ground black pepper
2 fresh apricots for garnish (optional)
method
1. Cut away the breasts from the pigeons by slitting closely along the breastbone to loosen the meat. Cut any excess bone from the breasts. Chop the meat finely and put it to one side.
2. Heat half of the olive oil in a frying pan and cook the pine nuts or cashews over a low heat until they are an even golden-brown colour. Remove the nuts and put them to one side.
3. Crush the garlic cloves. Trim the celery of its leaves and chop it and the shallots very finely. Chop the dried apricots very finely.
4. Add the remaining olive oil to the frying pan and cook the garlic, celery and shallots, stirring constantly for about 30 seconds. Add the chopped pigeon and the cinnamon and cook the mixture for about 2 minutes, stirring continually until the pigeon meat is browned and sealed on all sides.
5. When the meat is sealed and browned, stir in the dried apricots. Mix the cornflour with 4 tablespoons of water until it is smooth. Then add it to the pan, stirring frequently until it has thickened.
6. Stir in the brown or Worcestershire sauce, nuts and chopped parsley. Season to taste with salt and ground black pepper. Garnish with celery leaves or fresh apricot slices if desired, and serve immediately.
2. Heat half of the olive oil in a frying pan and cook the pine nuts or cashews over a low heat until they are an even golden-brown colour. Remove the nuts and put them to one side.
3. Crush the garlic cloves. Trim the celery of its leaves and chop it and the shallots very finely. Chop the dried apricots very finely.
4. Add the remaining olive oil to the frying pan and cook the garlic, celery and shallots, stirring constantly for about 30 seconds. Add the chopped pigeon and the cinnamon and cook the mixture for about 2 minutes, stirring continually until the pigeon meat is browned and sealed on all sides.
5. When the meat is sealed and browned, stir in the dried apricots. Mix the cornflour with 4 tablespoons of water until it is smooth. Then add it to the pan, stirring frequently until it has thickened.
6. Stir in the brown or Worcestershire sauce, nuts and chopped parsley. Season to taste with salt and ground black pepper. Garnish with celery leaves or fresh apricot slices if desired, and serve immediately.
serving amount
serves 4
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